My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on

@celiacorbin

Жыл бұрын

Do you have access to downloading these videos and watching offline? I work on a yacht and many times don't have access to wifi nor is wifi ever really good from any marina. Thanks!

@S-K555

Жыл бұрын

Xantham gum & stabilizer powder , both are same ? Please clarify my doubt ???

@maryanncaseres384

5 ай бұрын

How many grams is 0.1% xanthan gum ma'am

@williambowling8211

5 ай бұрын

1g/ kg @@maryanncaseres384

Did this video help you, guys, to understand Xanthan Gum a little bit better? Should I make more videos like this, breaking down other molecular cuisine ingredients?🤓

@pancook1008

3 жыл бұрын

Yes chef.

@ChefRudakova

3 жыл бұрын

Pan Cook 👩🏼‍🍳

@cliftonpappas1932

3 жыл бұрын

Yes chef

@emilianoperez7977

3 жыл бұрын

I just found your channel, its beautiful!

@mnamous9823

3 жыл бұрын

Yes, please Chef! This was fascinating and I would love to learn about some of the other magical ingredients you use. (I actually have some xanthan gum and had only used it to thicken my fermented hot sauces, but now I’ll certainly be using it for *much* more!)

I use Xanthan Gum to make cheesecake or marshmallow fluff. 250g of cottage cheese, 150ml milk, 50ml hot water, 2 tbsp gelatine, 3/4 tbsp Xanthan Gum, sugar/sweetener, anything that will give some taste (fruits / food flavor / cocoa).

@ChefRudakova

3 жыл бұрын

Amazing! Thanks for sharing this idea 🙃

@harithzaini2036

3 жыл бұрын

do you blend it?

@89bard89

3 жыл бұрын

@@harithzaini2036 I just melt gelatine in water, mix cheese with milk usually using hand mixer, but blender should do the job too. When cheese and milk are combined (1 minute) I add slowly water with gelatine, and all other ingredients, at the end I add Xanthan Gum. To get more volume and better fluff it needs to be mixed for 8-12 minutes on high speed. Then 1-2 hours in refrigerator and it's done.

To insure thorough combining, add the xanthun gum to the sugar first, stir, then add to the ice cream mixture.

Xanthan gum is also added to gluten free bread mixes so that the bread doesn’t crumble

@ChefRudakova

3 жыл бұрын

Absolutely 🤓✌🏻

@cghrios783

2 жыл бұрын

But xanthan gum is made of GMO corn and soy which is not a good ingredient to consume if you’re allergic or health conscious.

I love to play around with molecular gastronomy in my cooking and finding small channels like yours is so unbelievably helpful in understanding molecular gastronomy further, thanks so much

@ChefRudakova

3 жыл бұрын

Thanks for watching 🤓✌🏻

I challenged myself to see, read or listen at least 15 minutes of cooking content as a way to open my brain to new ideas and spend like 30 mins looking your channel and didn't even realized it, thanks for sharing your videos🙌👏

Oil and water doesn't mix but making hot sauce at home, adding a small amount as a binder keeps them from separating and smoothes out the sauce and adds a bit of change to the viscosity.

Used it today to make fresh keto raspberry/rhubarb crumble. Used 2 tsp. Of Xantham gum instead of 4 tsp of corn starch . Result was perfect . Great video safe to use in all keto recipes

Chef, thank you for your amazing content. I've learned more about molecular gastronomy from you than from any other source, it's really educating and well edited.

@ChefRudakova

3 жыл бұрын

So nice of you

Hopefully, KZread will transform over the years the home cuisine. Thank you for getting the eye on how modern cuisine should look like. Definitely gonna buy xanthan gum now!

@ChefRudakova

3 жыл бұрын

Alexander Perelygin thanks for following up with my videos🤓

Very cool. Nice video

Thank you for the brief summary of Xanthan Gum. A useful tip if you want to thicken something without having to create foam, you can dissolve xanthan gum in a oily substance and put it in the blender.

Xanthan Gum is one of my favourite ingredient, I used it a while on my old Hotel. 5 years passed now and I wanted to try it again, it's just amazing to use. I still try out a lot of different stuff, because I didn't used it for so long. But yeah, I also thinking about Soy Licitin, I also remembered it really well.

Amazing video as always!

Thanks so much for this video! I used xanthan gum to make natural lipglosses, but then had a lot leftover, so now am excited to try a few of these applications especially the ice cream! 🎉 yum!

tthankkkk youuu so much for these informativee videossss, in love with them

@ChefRudakova

3 жыл бұрын

You are SOOO welcome!🙃 Stay tuned and switch on your notification bell, so you don’t miss my new videos, there’re lots more to come🤓✌🏻

Thanks for sharing your video, I was looking for xantham gums usage but don’t know how to use and where to use. It’s a great help.

This is great, I love the chemistry breakdown

Very useful! Congratulations for your. Amazing job

I’m only learning about Xanthan gum today. It’s so cool!

Thanks for the video chef

A dicas foram fantásticas, abriram minha mente e minha visão com este produto! Parabéns pelos vídeos! Me tornei fã

@ChefRudakova

3 жыл бұрын

obrigado por assistir meus videos! 🤓

Super rare i run into a channel that actually blows my mind with super simple tricks. Will be watching much more ^_^.

Great video, will love to learn more from you😊

Very interesting!! awesome video, thanks!!

Very informative! Many thanks!

@ChefRudakova

3 жыл бұрын

I’m glad you’ve enjoyed it!🤓✌🏻

Note that many of these hydrocolloids, used individually,are thickeners when used in small quantities, though they may form a gel in larger quantities. But, some have a synergistic effect when combined. Some examples are xanthan gum & guar gum, glucomannan, locust bean gum or carrageenan; locust bean gum and carrageenan or glucomannan; agar & pectin; etc. What is fascinating is that, the characteristics of the gum that forrms in the combination may be different than what forms with individual gums. Particularly, the gum may be of a stretchy sort, rather than one that fractures when stretched. Xanthan gum & guar gum in 59/50 proportions, or carrageenan & locust bean gun in 10 to 1 proportions are particular proportions. These gels still melt when heated (compared to non-thermally reversible glucomannan & alkali)...which means that they can replace tapioca starch in "vegan cheese" recipes, when one wants a low carbohydrate product. You have done videos on these individual products. Can you expand on what I wrote, above, and do a video on combining these hydrocolloids?....

Thank you 😊 I am new using Xanthan gum

Excellent!!!

Thank you. This really helped with the full learning. What it is, why it works, as well as the examples and demonstrating. It can be hard to see how it works and how much to add for the uses.

Great video! Another widely used property of xanthan gum is its ability to work as a binding agent. A friend of mine has a gluten intolerance, and I used xanthan gum to add structure to oat flour lasagna sheets. It worked spectacularly well. I knew about the #1 and #2 properties, but the prevention of large ice crystals is a new one to me. I'll definitely try it out in the future.

@ChefRudakova

3 жыл бұрын

Please do, let ma know how it goes for you🤓 And a great tip for gluten-free bakers by the way✌🏻

Thanks chef! Subscribed!♥️♥️♥️

loved it. i have a few ideas how to use it now. Thanks

Thank you for this video! I'm preparing for a presentation about this gum for tomorrow and this info definetly helped me understand better and know how its properties are applied in food making

@ChefRudakova

2 жыл бұрын

Glad it was helpful!

Once again an amazing video. Please keep making explanations vidéo like this one.

@ChefRudakova

3 жыл бұрын

Thanks for watching and responding! I absolutely will🤓

Idk how the algorithms led me to you but so thankful! New wannabe baker and love the science/molecular breakdown of vegan/alternative ingredients. More helpful low calorie/vegan ways of cooking plz🙏🏽❤️🥰

@ChefRudakova

3 жыл бұрын

Awesome 🤓Welcome aboard!✌

Thank you for the video and explanation! Please make more explanatory videos ;)

Liked this video. We need more like this. Thank you.

@ChefRudakova

2 жыл бұрын

glad you've enjoyed it🤓 there's a whole playlist of videos like this on my channel, check it out ✌️

Love this

very nice video excellent ,thank you for the guidance

Thankyou so much for your lessons. With the ice cream demonstration what did the mixture look like after adding the coconut cream? Before putting it in the freezer

I gave you a like because of the very good video explaining Xanthan Gum. I SUBSCRIBED because I’m excited about your other cool cooking videos. :-)

@ChefRudakova

3 жыл бұрын

Awesome and thank you! Welcome aboard!🤓✌

Thanks you for video chef ❤️

@ChefRudakova

3 жыл бұрын

Thanks for watching!

Love you madam. Feel better about myself that your special speech.

I would love her to say "We haaaaave ways of getting the information we neeeeeed". Great video. I'm on a mission to make the perfect veggie burger and have methyl cellulose and might pick up some Xanthan gum.

Great info. Thanks

@ChefRudakova

3 жыл бұрын

Thank you for watching🤓✌🏻

very interesting, thanks! please continue with this series! :-)

@ChefRudakova

3 жыл бұрын

Thanks for responding!🤓 I’ll make a new one for next week

Very good, thank you very much.

@ChefRudakova

3 жыл бұрын

Thank you for watching, Eric 🤓✌

You're so underrated. So glad I found this channel!

@ChefRudakova

2 жыл бұрын

I'm glad too🤓✌🏻

Such a great channel 🖤

@ChefRudakova

3 жыл бұрын

Thank you so much! 🤓

Love it thank you so much

@ChefRudakova

3 жыл бұрын

I'm glad you like it 🤓✌

Natalia, your accent is so charming! Thanks for a great informative video, subscribing.

another useful video.

OH MY GOD MIND BLOWING I m subscribed to yr channel

great video. thanks

@ChefRudakova

3 жыл бұрын

Glad you liked it! 🤓✌🏻

Lovely video! Thanks much! Could you elucidate for us the difference between: Gum arabica, xanthan gum and guar gum.

Found your channel on my way to London and it looks amazing 👏

@ChefRudakova

3 жыл бұрын

Thanks 😊

Thank you for the info

@ChefRudakova

3 жыл бұрын

Any time!🤓✌

Really love this channel 😍😍 the content is really useful

@ChefRudakova

3 жыл бұрын

Allen Febrianto thank you! 🤓

@digoravas1986

3 жыл бұрын

Non other like it...and she is funny

Hi chef Rudakova I just come across your channel and it’s really interesting and I like it a lot. I need some advice regarding how much Xanthan Gum should I add to 1 and a 1/4 cups of gluten free flour to make a yeasty dough? Thank you. Cambridge UK.

dear chef very useful video's, I learn lot from this. Thanks.

@ChefRudakova

2 жыл бұрын

thanks for watching 🤓✌🏻

groovy video…. very informative

Hello, 🎉 😊 do you happen to know, if you can use it in homemade food dishes and products that you want to. (can or freeze)? Is it safe to do and not spoil the food products? 😮 😊 🎉 Thank you very much.

Dont know if I already told you. But I´m currently experimenting with xantangum and butter. I´m trying to make a burger patty that blows your mind. I heat butter in the microwave until I almost start to brown it then I take a little bit of salt water and xantangum and make it thicker. Then i incorporate it with ground chuck that I mixed in about 1% salt and 2% gelatin powder. and let it set in the fridge over night. The problem is that the xantangum inhibits the burger meat from binding so I haven't found a stable amount yet. I think perhaps less is more. Never the less when you fry the meat in a pan and taste it, its other worldly. The brown butter flavor does not melt out in the pan and the gelatin retains the moister although the meat is tanned with malliard all over like a perfect sunny vacation. If you read this and have time. try it for yourself. :)

@ChefRudakova

3 жыл бұрын

Oh my gosh, Dan! It sounds amazing 🤩 I have so many ideas now, but with the veg burger 🤓 haha Because, its true what they say, fat is flavour and if you figure out how to seamlessly incorporate it in food, you got it, you got the flavour✌🏻 Thanks for sharing!

@Dina_tankar_mina_ord

3 жыл бұрын

@@ChefRudakova Cool I´de love to see you show us that. remeber I saw a recipe years ago with transglutaminase and black beans. I think it was halv beans rinsed and have pureed with flavors and liquids . formed to a log in plastic wrap. when the transglutaminase has set you can cut burgers of it and cook as desired.

Thankyou. Such a valuable information I have one question! Can i use xanthum gum while making cheesecake..

Omg my brain...I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!

@ChefRudakova

3 жыл бұрын

Glad I could help!

@alternatecheems8145

3 жыл бұрын

try adding a half spoon it to water or juice or kool aid, it tastes soooo good

Hello, Chef Rudakova what % of xanthan gum would you use for making a puree? Thanks

Bonjour et merci pour vos vidéos. J*aimerais savoir comment utiliser la gomme de xanthane pour les conserves de betteraves rouges. Merci de votre réponse

Hi, in the ice cream recipe, would using egg yolks go well with this as a custard style? I want to try with a oat milk

I came to find out about this product while on the Keto diet.👌😃

One of the best food science accounts. Thank you!! Quick question, do you think its very similar to gum arabic?

I try to give the Chantilly cream a foam consistency (more air like a chocolat mousse) can you recommend an ingredient to use please ?

Could you use xanthan gum for making both gelato and sorbet? And is it the same thing with their so-called "stabilizer"?

Could you also use corn starch for all those uses with the same effectiveness?

Thank you. so informative i enjoy watching your video and i subcribe your channel .

What's the temperature for the ingredients in the ice cream recipe? Do you add any ice?

Hi, can i use it to stabile a mix of whip cream, milk , alchol and water? or the soy lecithin will be more appropriate or a mix of both??

Hello!!!!! Can you help me? How much xanthan has to use to prevent synersis? For a baked cheesecake

Hi, thanks for the video. Can u freeze the ice-cream and still enjoy the good and creami texture after it was froozen?

Would almond milk give the same texture along with a sweetener (not sugar )

Hello, how much xanthan gum would you use for stabilising meringue?

Great video ! Would be cool to see a video on preservatives such as potassium sorbate as they are rarely talked about but SO COMMONLY used !

@ChefRudakova

3 жыл бұрын

Cool idea! 🤓 Thanks✌🏻

@growmiezhomiez8760

Жыл бұрын

I’m about to do a recipe with both xanthan gum AND potassium sorbate! Cool! Gummies!

Nice video

Cute chef.. i smile.everytime she smile.. what a smile..

@ridwansuhanda2473

3 жыл бұрын

Thx Chef.. Xie Xie.

I have a bag in the pantry and had no idea what to do. I hate to waste it. I will try the latte today because I recently gave up creme to cut down on fats. Also on my apples. Thank you!

@ChefRudakova

3 жыл бұрын

Awesome! I’m glad it was helpful🤓 be mindful of the amounts, though. You need only very little✌🏻

Hi I was wondering if you could do a video on maybe doing a merenguie desert.

I’m curious about using it in cookies and breads. Any thoughts? Great video. Thank you x

@ChefRudakova

3 жыл бұрын

That’s definitely a great idea. In fact if you look at the ingredients of the gluten-free flours, you’ll notice Xanthan Gum already present 🤓

Do you measure the ratio of xanthan gum to water by weight or volume?

интересно. А если я хочу сделать мороженное не сладким, нужно ли добавлять кукурузный сироп?

Chef can it be used in the cake mixtures without oil or butter ?

would X gum be good for an egg white batter for french toast?

thank you!! a quick question, did you freeze the ice cream? or is it just the mixture at room temperature?

hi Chef, guar gum/ xathan gum its mandatory to mix with water/liquid?

Hello Chef Natalia! Can you make one of these videos but of gellan gum 😮 thanks and your channel is awesome ✌

@ChefRudakova

3 жыл бұрын

Hey there 👋 Yes, absolutely! In fact the Gellan Gum video is coming up very soon on this channel. Thanks for watching 🤓✌🏻

hi, one should use xanthan gum or ghar gum for a thick milkshake, and in what ratio?

Is there any substitute for xanthan gum i can't find it in my retail store

Xanthum gum can give non-dairy frozen treats the texture of ice cream. Thats my favorite application.

@ChefRudakova

2 жыл бұрын

noice🤓✌

Hi Iam from India I want to make milk shake using xanthan gum what should be the present in 1000ml milk

Can xanthan gum be substituted for gellan gum in a bechamel sauce recipe?